Tzatziki (Yogurt & Cucumber Dip)
1-1/2 cups plain 2% Greek yogurt (I use Fage)
1 medium English or hothouse cucumber - seeded, coarsely grated and squeezed as dry as possible (about 1 cup)
2 small garlic cloves - minced
2 tablespoons extra virgin olive oil
Scant 3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint
Combine all ingredients in a medium bowl and mix until well combined.
Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors).
Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.
Once Upon a Chef